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/ck/ - Food & Cooking

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9105414 No.9105414 [Reply] [Original]

>How do you cook your steaks?

>> No.9105416

Well done with barbecue sauce or honey mustard

>> No.9105418

>>9105414
Temp or heat source?

>> No.9105423

PAN
NICE AND HOT

>> No.9105431

>>9105423
BUTTER
ROSEM'RY
DRIZZLE

>> No.9105440
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9105440

In the oven

>> No.9105447
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9105447

>>9105440
overcooked?

>> No.9105454

>>9105431
>STEAK
>FUCKING RAW

>> No.9105480

>>9105423
>>9105431
I've been cooking it gordon style ever since i first laid eyes upon that video

>> No.9105820
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9105820

>>9105414

>> No.9107331
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9107331

Cast iron, don't fuck with the reverse sear or even the oven at all if my steak is thin enough

just fucking place it in a nice and hot pan, don't fucking touch it for a couple minutes, flip, add butter, rosemary, and garlic

cook through to rare/medium rare

rest it while you finish your starch/veg

i'll make a red wine pan sauce if i'm drinking and or going cheap on the cut

>> No.9107360

Big thick cuts that are going to get served to more than one person, like a double cut ribeye, get reverse seared and then finished in a hot pan.

If it's just for me, then they get the Heston "flip every 30 seconds until done" treatment.

>> No.9107595

4-5 minute broil at ~400 in my toaster oven for each side then 20second each side on a hot pan with a bit of oil. Turns out medium rare every time so I love it.

>> No.9107918

sandwich press, 5 minutes

>> No.9107931

>>9107331
>this homie thinks single flipping isn't guaranteeing an uneven cook
>he likes the grey ring of plebdom

>> No.9108154
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9108154

>> No.9109745

>>9105414
2" NY Strip or bone-in Tomahawk Ribeye
2tbsp salt and pepper
Sous vide 129F for 100 mins
Cast iron on gas burner, preheat 5 mins to 800F+
Dry steak exterior, leave at room temp 5-10 mins
Reseason steak, 1tsp salt and pepper
Throw steak on iron, 30s each side for blue rare
Finish with blowtorch, browned on each side and edges for rare

Or just marinate soy/vinegar/wor'ster sauce 1 hour and grill at 350F to medium rare with thick cut taters and asparagus

>> No.9109802

>>9107931
hey man i cook with my senses just like you i'm down to flip back and forth a few times to get even cooking i was just more describing the basic way i shack up a steak

>> No.9111177
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9111177

I usually let the steaks marinade overnight in a sealed bag containing a ketchup and hotsauce mixture. For the cooking, wrap it in some foil and throw it in the microwave for about 20 minutes and it's cooked to perfection. I find that heavily crinkling the foil before wrapping helps it cook more quickly as well as evenly.

>> No.9111192

>>9105414
foreman grill